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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Best I ever had. Not too gooey and overly chocolatey. My wife omitted the coconot ad the nuts. Bought the mentioned old cookbook at a library book sale. I highly recommend the book. Great recipes in it. From Country Fair Cookbook. Every recipe a Blue Ribbon Winner. By the Food Editors of Farm Journal. Garden City, New York: Doubleday & Company, Inc., 1975. That the recipe states in the book: No need to frost these brownies. The topping is baked on. Ingredients:
1/2 cup butter or 1/2 cup regular margarine |
2 cups sugar |
4 eggs |
2 teaspoons vanilla |
1 1/2 cups sifted flour |
1/2 cup cocoa |
1/2 teaspoon salt |
1 cup flaked coconut |
1/2 cup semi-sweet chocolate piece |
2 tablespoons sugar |
1/2 cup chopped walnuts |
Directions:
1. Melt butter in saucepan over low heat. Add 2 cups sugar; beat well. Mix in eggs and vanilla; blend well.
2. Sift together flour, cocoa, and salt. Add to sugar mixture and mix thoroughly. Stir in coconut. Spread in greased 13 x 9 x 2-inch baking pan.
3. Combine chocolate pieces, 2 tblsp. sugar and walnuts; sprinkle evenly over batter.
4. Bake in a 350 F oven 25 minutes or until done. Cool in pan on rack. Cut in 2 1/2 x 1-inch bars. Makes 2 dozen.
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